Buscar
Mostrando ítems 1-6 de 6
Pigmentos inorgânicos como tema para interdisciplinaridade e contextualização no ensino de química
(Universidade Federal de São Carlos, 2018-02-16)
This paper presents the results obtained during the development of a didactic, interdisciplinary and contextualized alternative, using an approach that promoted elements of the Science-Technology-Society (CTS) and History ...
Análise mista das imagens em livros didáticos de química de segunda série do ensino médio
(Universidade Federal de São Carlos, 2018-03-16)
The present work was devoted to the study of the images contained in chemical textbooks approved in PNLD-2015. It aimed to classify the nature of the images contained in the themes Solutions and Colligative Properties ...
Avaliação do mosto fermentativo de leveduras provenientes de cervejarias e otimização do processo de autólise industrial
(Universidade Federal de São Carlos, 2018-02-07)
Brewer's yeast, widely used in the fermentation industry, is an excellent source of protein, thus used by human and animal nutrition industries. Biomin Animal Nutrition of Brazil is an Austrian company that is renamed in ...
Experimentos didáticos para o ensino de estrutura atômica: motivação para o aprendizado no ensino de química
(Universidade Federal de São Carlos, 2018-11-22)
This work proposes to educators (specific or related areas) explanatory scripts, how to make and use the experiments in an educational way, about the topics: Photoelectric Effect and Atomic Spectrum, to serve as support ...
Investigação e elucidação estrutural por LC-MS/MS e RMN ¹H de impurezas desconhecidas de Ramipril Pellet geradas em estudo de degradação forçada
(Universidade Federal de São Carlos, 2018-07-27)
The development of a pharmaceutical product comprises multidisciplinary steps, coming from compatibility studies between the active pharmaceutical ingredient (API) and the other raw material (excipients) to studies of ...
Alfabetização científica por meio da gastronomia molecular
(Universidade Federal de São Carlos, 2018-05-04)
Molecular gastronomy is the science that studies physical and chemical processes involved in Culinary, with the purpose of optimizing the preparation and use of food, as well as standardizing the outcome of recipes, as ...